Instructions
For the crust
Step 1
Preheat the oven to 350°F degrees.
Step 2
Mix all ingredients for the crust in a bowl until a thick dough forms.
Step 3
Add to an 8x8 baking pan and evenly disperse the dough. Press the dough up onto the sides as you would a pie crust.
Step 4
Bake at 350°F for 7 minutes then remove the crust from the oven.
For the filling
Step 1
Add all filling ingredients to a food processor and process until mixed well.
Step 2
Pour the filling mixture into the cheesecake crust and place in the oven to bake for 60 minutes.
Step 3
Remove the cheesecake from the oven and let it cool down completely, about 3 hours in the fridge.
For the caramel
Step 1
To make the vegan caramel, add 3/4 cup of the heavy coconut milk along with the other ingredients and reserve 1/4 cup of the heavy coconut milk for the end.
Step 2
Bring mixture to a boil and once it starts bubbling, turn down the heat to medium low and stir constantly for 5 minutes. Remove from the heat and add the last 1/4 cup of the heavy coconut milk.
Step 3
Pour the mixture on top of the cheesecake that has been cooled and enjoy! Store in the refrigerator in an airtight container, but it is best eaten the same day.
